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Scalloped Potatoes Recipe

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This recipe for Scalloped Potatoes is from Geri's Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
There is no recipe as far as amounts are concerned, but here is how I make them:

potatoes
cheddar or colby cheese
butter
milk
salt and pepper
Directions:
Directions:
Choose the size of baking dish you want. If it is for 2 people, you can use a loaf pan, a round pan, or whatever size and shape you have on hand for the number of people to be served. I like to use glass or ovenware type dishes. Metal is O.K. too but doesn’t look as nice on the table and you should take leftover potatoes from it to refrigerate. The beauty of glass or ovenware is the you an store in the fridge and reheat in the oven.

1. Anyway - when you have decided what you will bake in, butter that dish.
2. Peel potatoes and slice fairly thinly.
3. Slice or cube any kind of cheddar or colby cheese.
4. Get butter and milk out and ready.
5. Arrange a layer of sliced potatoes in dish, followed by a layer of sliced or cubed cheese.
6. Place a few dots of butter (maybe 6 or 8) over this.
7. Then shake the salt shaker over this.
8. Repeat this layering until dish is full. The layers should be about 1/2” to 1” from top of pan so it doesn’t boil over.
9. Your top layer will be the cheese, butter, and salt.
10. Pour over milk to JUST cover.
11. Bake at 350-400º F, uncovered in oven until cheese is crusty on top.
12. Test with a fork.
13. If cheese is getting too brown and potatoes aren’t yet cooked, lower oven heat slightly.
14. It’s important that potatoes are really well done. If cheese gets dark, it’s O.K. It just looks burnt!
Personal Notes:
Personal Notes:
Watch the amount of milk you add... I always find this recipe makes for a very runny dish when you add milk to "just to the top".

 

 

 

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